Tuesday, September 25, 2012

I love this time of year! In the morning and evening the is a cool crisp chill in the air, but during the day it is still nice and warm.

I use my slow cooker all year long. During the summer I usually have a side dish cooking to go along with whatever has been grilled up. As the weather makes its transition, so do I. My menu begins to get filled up with yummy comfort foods and filling soups and stews.

Friday, September 14, 2012

Chicken and Mashed Potatoes, is a delicious slow cooker recipe that is

sure to please your whole family.

Stop by Jordan's blog. You will love love all of her easy and creative recipes!

Chicken and Mashed Potatoes

I've started a battle. It's a battle against summer temperatures during
school. As a teacher I feel it is a bit unjust to have summer like
weather while we all have to go back to school.If we have to go to
school there should at least be a bit of crispness in the air. My
weapon? Warm and cozy mashed potatoes and chicken gravy. No summer sun
can resist all good flavors wrapped up in a bowl of deliciousness. Care
to join me in this battle?

Put the chicken thighs (or breasts) into a slow cooker with the chicken
base and cover with water. Cook on low for 6 to 8 hours.

Take the chicken out and wait for it to cool.

While the chicken is cooling, combine the cornstarch in 1/4 or so of
water. Then add this to the chicken broth and turn the slow cooker to
high.

While the mixture comes to a boil, shred the cooked chicken into small edible pieces.

Chop the cleaned potatoes, and place them into a pot and cover with water. Boil them until they are very tender.

At this point you can add the chicken back to the gravy mixture and
return the slow cooker to low heat. Taste the gravy. If you want to add
more chicken base or salt and pepper, do so now.

Once the potatoes have cooked, add the milk and butter. Mash them with
either a masher or electric mixer. If you prefer a thinner or thicker
mashed potato add more or less milk. Add salt and pepper to taste.

Tuesday, September 11, 2012

I love reading blogs! You can learn something new or get inspired by the content. My son's adorable girlfriend, Jordan, has just started a blog called, GINGERLOCKS' KITCHEN. Her recipes are creative and delicious!

The most hits my blog has ever received, was when I posted a recipe that Jordan had given to me. It was for a, Creamsicle Cake.

I am having a barbeque on Wednesday and I am going to make Jordan's, Rice Salad.

Lightly spray or oil 9 1/2 inch bundt pan. Mix sour cream and eggs. Add to cake mix and mix until smooth. Place 12 scoops of batter into bundt pan and spread evenly. Place peanut butter cups over batter in pan. Top with remaining batter. Microwave cake on high for 11-14 minutes until cake tester comes out clean. Remove to cooling rack and let cool for 10 minutes. Loosen cake from sides of pan and turn onto platter. Microwave peanut butter on high for 30 seconds or until melted. Pour over cake. Melt chocolate chips and oil 20-40 seconds or until melted. Drizzle over cake and sprinkle with chopped peanuts.

This cake took Honorable Mention in a Chocolate Dessert contest at the Iowa State Fair. My friend Darrellyn, hosted the contest and shared this delicious recipe with me. I love the combination of chocolate and peanut butter, in this easy recipe.

My son's beautiful girlfriend, Jordan, has started a blog. It is called Gingerlock's Kitchen. She creates delicious and easy recipes that you will love.